1.

Pour water into the pot, bring to a boil and add the star anise.

2.

Pour the duck meat into the pot and remove the fishy smell. Take out the duck meat in about 1 minute, wash with water and drain. Set aside

3.

Cut old ginger and Qinghai pepper into pieces. Reserve

4.

Cut the dried chilies into pieces and add appropriate amount of Sichuan peppercorns. Set aside

5.

After the oil is hot in the pot, add the garlic, then add the duck pieces. Fry.

6.

Pour in cooking wine to remove the smell, then Douban and dark soy sauce. Continue to fry.

7.

After sauteing, add green pepper and ginger pieces, and continue to stir-fry chicken essence. Turn off the heat before serving, sprinkle in pepper powder, and add a little coarsely. Stir fry evenly. Cooking Tips

Appropriately adding vinegar before serving can increase the flavor! Be sure to stir-fry repeatedly. Very fragrant, suitable for those who like to chew bones.